<http://schema.org/recipeInstructions>
" Lay sole fillets, skinned side up, on work surface and sprinkle with 1/2 teaspoon salt, 2 tablespoons parsley, and tarragon. In 10-inch skillet, melt butter over low heat. Add scallions, and cook, stirring frequently, 2 minutes or until tender. Sprinkle scallions over fish; fold fillets in half crosswise. Add folded-over fillets to pan and pour vermouth over them. Place piece of wax paper directly on surface of fillets to cover. Bring liquid to a simmer over low heat and cook about 5 minutes, or until fish can easily be pierced when tested with fork. With slotted spatula, transfer fillets to 4 dinner plates and cover loosely to keep warm. Increase heat to medium-high and bring liquid in pan to a boil. Cook 5 to 7 minutes, or until reduced by two-thirds. Add cream and remaining 1/4 teaspoon salt and boil 4 minutes, or until sauce is thick enough to coat fish. Stir in remaining 2 tablespoons parsley. Spoon sauce over fillets and serve at once."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a9352/sole-tarragon-cream-sauce-4081/>